Veggie Omelette Recipe

Prepare vegetables

Wash all vegetables. Dice the tomato into small 1/2-inch pieces, finely chop the onion, and remove seeds and stem from the bell pepper then dice. Slice mushrooms thinly. Cut broccoli into very small florets (or roughly chop) so they cook quickly. Roughly chop or leave spinach whole if baby leaves.

Beat eggs

In a medium bowl, crack the 3 eggs, add 2 tablespoons milk or water, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder. Whisk until combined and slightly frothy.

Heat a nonstick skillet over medium heat and add 1 tablespoon butter or oil. When shimmering, add the chopped onion and sauté for 1–2 minutes until starting to soften.

Add the diced bell pepper and mushrooms. Sauté for another 2–3 minutes until mushrooms release moisture and peppers soften.

Add the small broccoli florets and cook 1–2 minutes more, stirring, until bright green and just tender. If broccoli is still firm, add a tablespoon of water and cover for 30–45 seconds, then uncover.

Add the diced tomato and spinach last. Cook 30–60 seconds until spinach wilts and tomato warms through but does not become watery. Season the vegetable mixture lightly with a pinch of salt and pepper to taste, then transfer the vegetables to a plate and wipe the pan if there is excess liquid or reduce heat slightly.

Reduce heat to medium-low and add a little additional butter or oil (about 1/2 teaspoon) to the skillet if needed to prevent sticking.

Pour the beaten eggs into the skillet, tilting the pan to distribute eggs evenly. Let eggs cook undisturbed for about 30–45 seconds until edges begin to set.

Using a spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this until eggs are mostly set but still slightly glossy on top (about 1–2 minutes total).

Evenly spread the sautéed vegetable mixture over one half of the omelette. Sprinkle the shredded Swiss cheese over the vegetables.

Carefully fold the other half of the omelette over the filling using a spatula. Cook 30–60 seconds more to melt the cheese and finish cooking — do not overcook; eggs should be set but tender.

Slide the omelette onto a plate, garnish with chopped fresh parsley if using, and serve immediately.